Prawn & Vegetable Korma

Making my own curry paste is something I would like to try one day, but for now it is quicker and easier to buy and use ready made curry paste. It doesn’t stop me adding in extra spices, which I do quite happily to put my own spin on it. The vegetables I use are just ones I have to hand in my fridge and are not set in stone, so feel free to mix it up and use whatever veg you prefer.

Print Recipe

Prawn & Vegetable Korma

Keyword

Carrot, Courgette, Curry, Green Beans, Prawn

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tsp olive oil
• 1 clove garlic large
• 1 small piece ginger
• approx 70 g korma curry paste I use the patak’s paste pots as they come in handy sized pots ideal for 2 servings
• 1 onion
• 1 carrot
• 1 courgette
• 250 ml light coconut milk
• 1 handful coriander
• 100 g green beans
• 225 g bag frozen cooked king prawns
• 1 squeeze lime juice
• 125 g basmati rice

Keyword Carrot, Courgette, Curry, Green Beans, Prawn Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 1 tsp olive oil 1 clove garlic large 1 small piece ginger approx 70 g korma curry paste I use the patak’s paste pots as they come in handy sized pots ideal for 2 servings 1 onion 1 carrot 1 courgette 250 ml light coconut milk 1 handful coriander 100 g green beans 225 g bag frozen cooked king prawns 1 squeeze lime juice 125 g basmati rice

Instructions

To Prepare:

1. Peel and crush the garlic, peel and grate the ginger and peel and dice the onion in to tiny pieces.
2. Add the ingredients to a lidded saucepan with the coconut oil.
3. Peel and slice the carrot in to small strips. Top and tail the courgette and slice this in to similar size pieces.

To Cook:

1. Heat the pan over a medium-high heat and stir occasionally for a couple of minutes until you start to smell the ginger and garlic cooking.
2. Add the curry paste and stir constantly for the next 30 secs to make sure it is well mixed.
3. Add in the chopped vegetables and stir to coat them in the curry paste.
4. Keep frying for 2 more minutes and then lower the heat.
5. Pour in the coconut milk. Shred the coriander and add it to the pan and cover.
6. Leave to simmer for approx 10-15 minutes.
7. Cook the rice by adding it to a pan of boiling water and leave it to simmer for 10-12 minutes.
8. Top and tail the green beans and slice them in to 2 or 3 lengths depending on how long they are.
9. 5 minutes before everything is ready add them to the curry and replace the lid.
10. 2 minutes after, add the frozen cooked prawns to the mixture and stir well. Return the lid again.
11. When cooked strain the rice and serve.
12. Before serving the curry check the prawns are fully defrosted and hot and then season the curry with some lime juice to taste. Serve it on top of the rice.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.